Easy Slow Cooker Cookbook (22 page)

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Creamed Chicken

4 large boneless, skinless chicken breast halves

lemon juice

1 sweet red bell pepper, chopped

2 ribs celery, sliced diagonally

1 (10 ounce) can cream of chicken soup

280 g

1 (10 ounce) can cream of celery soup

280 g

¹⁄3 cup dry white wine

80 ml

1 (4 ounce) package shredded parmesan cheese

114 g

• Wash and pat chicken dry with paper towels, rub a little lemon juice over chicken and sprinkle with a little salt and pepper.

• Place in sprayed slow cooker and top with celery.

• In saucepan, combine soups and wine and heat just

enough to mix thoroughly.

• Pour over chicken breasts and sprinkle with parmesan cheese.

• Cover and cook on LOW for 6 to 7 hours.

• Serve over hot, buttered rice. Serves 4 to 5.

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Creamed Chicken and Vegetables

4 large boneless, skinless chicken breast halves

1 (10 ounce) can cream of chicken soup

280 g

1 (16 ounce) package frozen peas and carrots,

thawed

.5 kg

1 (12 ounce) jar chicken gravy

340 g

• Cut chicken in thin slices. Spray 6-quart (6 L) slow cooker.

• Pour soup and ½ cup (120 ml) water into slow cooker, mix and add chicken slices.

• Sprinkle a little salt and lots of pepper over chicken and soup.

• Cover and cook on LOW for 4 to 5 hours.

• Add peas, carrots, chicken gravy and another ½ cup (120

ml) water. Increase heat to HIGH and cook for about 1

hour or until peas and carrots are tender.

• Serve over large, refrigerated buttermilk biscuits or over Texas toast (thick slices of bread). Serves 4.

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Creamy salsa Chicken

4 - 5 boneless, skinless chicken breast halves

1 (1 ounce) packet dry taco seasoning mix

28 g

1 cup salsa

240 ml

½ cup sour cream

120 ml

• Place chicken breasts in sprayed 5 to 6-quart (5 L) slow cooker and add ¼ cup (60 ml) water.

• Sprinkle taco seasoning mix over chicken and top with salsa. Cook on LOW for 5 to 6 hours.

• When ready to serve, remove chicken breasts and place on platter. Stir sour cream into salsa sauce and spoon over chicken breasts. Serves 4 to 5.

Delightful Chicken and Veggies

4 - 5 boneless, skinless chicken breast halves

1 (15 ounce) can whole kernel corn, drained

425 g

1 (10 ounce) box frozen green peas, thawed

280 g

1 (16 ounce) jar alfredo sauce

.5 kg

1 teaspoon chicken seasoning

5 ml

1 teaspoon minced garlic

5 ml

• Brown chicken breasts in skillet and place in sprayed, oval slow cooker. Combine corn, peas, alfredo sauce, ¼

cup (60 ml) water, chicken seasoning and minced garlic and spoon mixture over chicken breasts.

• Cover and cook on LOW for 4 to 5 hours. Serve over hot, cooked pasta. Serves 4 to 5.

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slow Cooker Cordon Bleu

4 boneless, skinless chicken breast halves

4 slices cooked ham

4 slices swiss cheese, softened

1 (10 ounce) can cream of chicken soup

280 g

¼ cup milk

60 ml

• Place chicken breasts on cutting board and pound until breast halves are thin.

• Place ham and cheese slices on chicken breasts, roll and secure with toothpick.

• Arrange chicken rolls in sprayed 4-quart (4 L) slow cooker.

• Pour chicken soup with milk into saucepan, heat just enough to mix well and pour over chicken rolls.

• Cover and cook on LOW for 4 to 5 hours.

• Serve over hot, cooked noodles and cover with sauce from soup. Serves 4.

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Delicious Chicken pasta

1 pound chicken tenders

.5 kg

lemon-herb chicken seasoning

3 tablespoons butter

45 ml

1 onion, coarsely chopped

1 (15 ounce) can diced tomatoes

425 g

1 (10 ounce) can golden mushroom soup

280 g

1 (8 ounce) box angel hair pasta

227 g

• Pat chicken tenders dry with several paper towels and sprinkle ample amount of chicken seasoning. Melt

butter in large skillet, brown chicken and place in oval slow cooker. Pour remaining butter and seasonings over chicken and cover with onion.

• In separate bowl, combine diced tomatoes and

mushroom soup and pour over chicken and onions.

Cover and cook on LOW for 4 to 5 hours. When ready

to serve, cook pasta according to package directions.

Serve chicken and sauce over pasta. Serves 4.

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Farmhouse supper

1 (8 ounce) package medium noodles

227 g

4 - 5 boneless, skinless chicken breast halves

1 (14 ounce) can chicken broth

396 g

2 cups sliced celery

480 ml

2 onions, chopped

1 green bell pepper, seeded, chopped

1 red bell pepper, seeded, chopped

1 (10 ounce) can cream of chicken soup

280 g

1 (10 ounce) can cream of mushroom soup

280 g

1 cup shredded 4-cheese blend

240 ml

• Cook noodles in boiling water until barely tender and drain well.

• Cut chicken into thin slices and brown lightly in skillet with a little oil

• Mix noodles, chicken and broth in large, sprayed slow cooker.

• Make sure noodles separate and coat with broth.

Stir in remaining ingredients.

• Cover and cook on LOW for 4 to 6 hours.

Serves 4 to 5.

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Golden Chicken Dinner

6 medium new potatoes with peels, cubed

6 medium carrots, chopped

5 boneless, skinless chicken breast halves

1 tablespoon dried parsley flakes

15 ml

1 teaspoon seasoned salt

5 ml

1 (10 ounce) can golden mushroom soup

280 g

1 (10 ounce) can cream of chicken soup

280 g

4 tablespoons dried mashed potato flakes

60 ml

Water or milk

• Cut chicken into ½-inch (1.2 cm) pieces.

• Place potatoes and carrots in slow cooker and top with chicken breasts.

• Sprinkle parsley flakes, seasoned salt and ½ teaspoon (2

ml) pepper over chicken. Combine soups and spread

over chicken.

• Cover and slow cook on LOW for 6 to 7 hours.

• Stir in potato flakes and a little water or milk if necessary to make gravy and cook additional

30 minutes. Serves 4 to 6.

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Hawaiian Chicken

6 boneless, skinless chicken breast halves

1 (15 ounce) can pineapple slices with juice

425 g

¹⁄3 cup packed brown sugar

80 ml

2 tablespoons lemon juice

30 ml

¼ teaspoon ground ginger

1 ml

¼ cup cornstarch

60 ml

• Place chicken breasts in sprayed, oval slow cooker and sprinkle with a little salt. Place pineapple slices over chicken.

• In small bowl, combine pineapple juice, brown sugar, lemon juice, ginger and cornstarch and stir until

cornstarch mixes with liquids. Pour over chicken breasts.

• Cover and cook on LOW for 4 to 5 hours or on HIGH

for 2 hour 30 minutes to 3 hours. Serve over hot,

buttered rice. Serves 4 to 6.

Imperial Chicken

1 (6 ounce) box long grain-wild rice

168 g

1 (16 ounce) jar roasted garlic-parmesan